Grilled Bang Bang Shrimp

Grilled Bang Bang Shrimp features juicy, marinated shrimp cooked over an open flame and tossed in a creamy, sweet-and-spicy sauce. This bold and flavorful dish is perfect as an appetizer, taco filling, or served over crispy rice for an elevated twist.

Why This Recipe Works

Maximum Flavor: This grilled bang bang shrimp gets infused with loads of flavor right from the start with a bold marinade of soy sauce, sesame oil, lime, garlic, and sriracha! Then, it’s finished with a creamy bang bang sauce that balances heat, sweetness, and tang for a flavor-packed bite from start to finish!

Versatile to Serve: This grilled bang bang shrimp recipe can be served as a flavor-packed appetizer on crispy rice squares, but it’s just as delicious as part of a full meal! If you don’t want to make the crispy rice squares, pair them with jasmine rice and a fresh slaw, or turn them into shrimp tacos!

Perfect for All Seasons. This recipe isn’t just for summer grilling! When the weather cools down, you can easily cook the shrimp indoors using a cast iron skillet or grill pan—no need to skip it when grill season ends.

What is Bang Bang Shrimp?

Bang bang shrimp is a popular dish originally from the Bonefish Grill, made with crispy or grilled shrimp tossed in a creamy, sweet-and-spicy sauce—typically a mix of mayo, Thai sweet chili sauce, and sriracha. Bang bang shrimp got so popular because the sauce is the perfect balance of flavors, making it seriously addictive!

Supplies Needed

• Medium pot or rice cooker
• Mixing bowls
• 8×8-inch dish
• Parchment paper
• Grill or grill pan
• Skewers (optional)
• Frying pan
• Tongs or a spatula
• Paper towels

Ingredients

Grilled Shrimp

• Shrimp: Use peeled and deveined shrimp for easy prep. Medium to large shrimp work best for grilling.
• Soy Sauce: Adds saltiness and umami to the shrimp marinade.
• Water: Thins the marinade slightly to help coat the shrimp evenly.
• Sesame Oil: A little goes a long way to add nutty depth!
• Lime (juice and zest): Brightens up the flavors!
• Sriracha: For a bit of heat.
• Garlic & Ginger: Fresh aromatics that add punchy and savory flavor to the shrimp.

Bang Bang Sauce

• Kewpie Mayo: Kewpie is a Japanese mayo that’s richer and slightly sweeter and works well in bang bang sauce! If you don’t have any on hand, regular mayo works too.
• Thai Sweet Chili Sauce: Adds sweetness and a mild heat to the bang bang sauce.
• Sriracha: For an added kick.
• Honey: Balances out the acidity and spice in the sauce.
• Lime: For a tangy flavor!

Crispy Rice Squares

• Sushi Rice or Short-Grain Rice: Sticky enough to form crispy squares that hold their shape.
• Rice Vinegar, Sugar, Kosher Salt: This is the combination that is used to season the rice, similar to sushi rice.
• Neutral Oil: For frying the rice squares without adding extra flavor.
• Jalapeño, Sesame Seeds, Cilantro, Green Onions: These are optional garnishes that add freshness, crunch, and color.

Making Bang Bang Shrimp

Marinate the Shrimp:

1. Combine the Marinade: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic, ginger, and sriracha.
2. Add Shrimp: Add shrimp and toss to coat. Cover and marinate in the fridge for at least 30 minutes. While the shrimp is marinating, prepare the sauce and rice squares (if making).

Grill the Shrimp

1. Preheat: Preheat your grill or grill pan to medium-high heat. Thread shrimp onto skewers for easier handling if desired.
2. Grill: Grill shrimp for 2–3 minutes per side until opaque and lightly charred. Remove from heat and set aside.

Make the Bang Bang Sauce:

1. Mix the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
2. Toss with Shrimp: Set aside a few tablespoons of the sauce for drizzling later. Toss the grilled shrimp in the remaining sauce to coat.

How To Make Crispy Rice Squares

Make the Sushi Rice Base:

1. Rinse Rice: Rinse the sushi rice thoroughly in cold water until the water runs clear.
2. Cook: Add rice and water to a pot or rice cooker and cook according to package directions.
3. Mix Seasoning: In a small bowl, mix the rice vinegar, sugar, and kosher salt until dissolved. Gently fold this mixture into the hot cooked rice.
4. Combine Rice with Seasoning & Chill: Line an 8×8-inch dish with parchment paper. Press the seasoned rice into the dish in an even, compact layer. Let it cool completely, cover, and refrigerate for at least 24 hours (up to 48 hours) so the rice firms up and holds its shape for frying.

Fry the Crispy Rice Squares:

1. Cut into Squares: Remove chilled rice from the dish and cut into squares or rectangles (about 2×2 inches).
2. Preheat Oil: Heat 1/4–1/2 inch of neutral oil in a skillet over medium-high heat (350°F).
3. Fry Rice Squares: Carefully add rice squares in batches, frying for 2–3 minutes per side until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain and cool slightly.

Assemble and Garnish

1. Top Fried Squares with Bang Bang Shrimp: Place crispy rice squares on a serving platter. Top each square with 1–2 bang bang shrimp.
2. Drizzle, Garnish, and Serve: Drizzle with reserved bang bang sauce and garnish with sliced jalapeño. Add sesame seeds, chopped cilantro, or green onions if desired.

Expert Tips

• Chill the rice overnight! The rice needs time to firm up before frying—at least 24 hours in the fridge helps it hold its shape and fry evenly without falling apart.
• Use skewers for easier grilling. Thread shrimp onto metal or soaked wooden skewers so they’re easier to flip and don’t fall through the grill grates. If using wooden skewers for these grilled shrimp skewers, be sure to soak them in water first so they don’t burn.
• Fry rice squares in batches. Be sure not to overcrowd the pan! You have to give the rice space so it fries up crispy and golden. Overcrowding can cause steaming and soggy rice.
• Don’t overcook the shrimp! Shrimp cook pretty fast, so keep a close eye on them and flip after just 2-3 minutes on the grill. They will be done in 4-6 minutes and will look opaque and slightly charred.
• Adjust the spice level. You can dial the spice up or down in both the marinade and sauce by adjusting the sriracha to your preference! 
• Serve immediately after assembly. For the best texture, assemble just before serving so the crispy rice doesn’t get soggy from the sauce.

More Recipes To Try

• Bang Bang Chicken Skewers
• Grilled Branzino Recipe
• Grilled Shrimp Rolls
• Hibachi New York Strip Steak on Fried Rice Squares
• Smoked Crab Cakes